This post may contain affiliate links. Please read our disclosure policy.
Thick Chocolate Chip Cookies! These cookies are nice and golden on the outside and soft and gooey on the inside. Loaded up with tons of melted chocolate. The best part is the size. These cookies are thick and hearty!
My favorite thing about cookies, is possibly the dough. Which means these Texas sized cookies that remain soft and gooey in the center even when baked are my favorite thing ever! These cookies check all the boxes!
- Thick!
- Chewy
- Buttery
- Soft and gooey
- Loaded with chocolate
How do you make thick cookies?
There’s several tricks and tips involved in this recipe that help to create the ultimate thick chocolate chip cookie.
- Use more Brown Sugar: We’re using mostly brown sugar instead of white. The light brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar.
- Baking Powder: We’re also using baking powder in these cookies instead of baking soda. Baking soda can help create crisper cookies, but we’re going for thick and soft.
- How you handle the dough: After we make the chocolate chip cookie dough, we’re also going to be careful about how we handle it. Don’t squish the dough!
Handle the dough gently
To make the cookies, gently separate the dough into 6 pieces, but don’t form the dough into a ball shape. Most cookie recipes have you compress the dough and form a ball, or form it higher to help with the shape while baking.
But with this dough, we want to loosely form it into a shape, but don’t compress it. We want to keep the dough light and airy.
Important Tips
- The best dough will form if you use a hand mixer or stand mixer. This will allow you to throughly cream the butter and sugars.
- If using a mixer, the dough might seem a bit crumbly. Moist, but not completely sticking together in a solid mound. This is ok. It’s due to the amount of flour in the recipe. This is another thing that makes the cookies so thick. Use your hands to mix the chocolate chips in all the way and you will see the dough come together.
- Again, don’t squish the dough together. Keep it nice and airy. Form it just enough to make the cookie shape.
Can I make these cookies smaller?
This recipe is designed to create LARGE Thick Chocolate Chip Cookies. The best I can describe would be close to Levain Bakery. The recipe is designed to make 6 cookies.
However! This same dough can be used to make smaller size cookies, and they will still puff up thick when baking as long as you follow the instructions. Keep in mind that does change the serving size and nutrition information provided.
Other cookie recipes:
- Brown Butter Toffee Pretzel Chocolate Chip Cookies
- Lemon Cookies
- Banana Split Cookies
- Cowboy Cookies
Thick Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup semi sweet chocolate chips
- ¼ cup chopped pecans can be omitted
Instructions
- Line a large baking sheet with a silicone baking mat, set aside.
- In a large mixing bowl add the butter and sugars. Using a hand or stand mixer cream the butter and sugars together until fluffy.
- Add in the large egg, vanilla and mix until combined.
- Add the flour, baking powder, and salt. Mix until combined. The dough might seem to be in crumbles as mentioned above.
- Pour in the chocolate chips and pecans (if using) and use your hands to mix them in. This will bring the dough together. Be gentle though. We don’t want to compact the dough too much. We want to keep it as airy as possible.
- Divide the dough into 6 pieces. Gently form into cookie form. Place on the baking sheet.
- Chill the cookie dough for at least 30 minutes. Preheat the oven to 375 during this time.
- Bake the cookies for about 16-18 minutes. The outside will be golden brown.
- Let the cookies cool on the baking sheet for at least 5 minutes, then remove to a wire rack to continue cooling. The cookies need to cool prior to serving. They are best at room temperature.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe initially posted on May 23, 2018. Updated on March 6, 2020 with new images and new video. Only recipe change was a reduction in the amount of vanilla extract. Original photo of recipe below! My chocolate chips melted so much better in that batch!
I have made these cookies about 3 times and they are AMAZING!!! I will never be able to make normal size cookies again! I also added toffee bits to the mix and then added sea salt flakes after they came out of the oven and it was a total game changer!! Today I added peanut butter chips and crushed up Reece’s cups! These cookies are perfect!! Well done!
Hello 🙂 , I was wondering if these can be put in freezer or refrigerator to keep them fresh longer or can they just sit out in a container at room temperature?
Hi Kayla, I always store mine at room temperature in a container.
So amazing! These are my go to chocolate chip cookies! Instead of making 6 large ones I break it up into about 18 scoop sized. Everything is the same minus the baking… I bake the smaller ones at 350 for 8-10 minutes then leave them on the baking tray to cool and it’s prefect! ? thanks for the great recipe!
Did you find that the smaller cookies still came out super thick?
Yes! They turn out super thick, just smaller.
Hi what brand of chocolate chips did you used? Thanks
I’ve made them with all kinds of chocolate chips. I think the ones in the picture that melted really well are just the Walmart brand. And in the pictures where they’re not as melty were Nestle.
This recipe is to die for thank you so much for sharing. Made my first batch last week & since then I’ve made them 4 times a hit in my house.
Hi. Would this work if I stuffed nutella in the cookies? If so, any tips on how to?
I did it by making nutella chips in the freezer first so that it won’t melt and it was so good. Thanks for the recipe ?
I just made these and they are sssooo good! I am a terrible baker. I don’t like to measure stuff, I don’t like waiting for eggs or butter to come to room temperature. I actually tried to use the microwave to bring the butter to room temperature and I ended up melting it a bit.. but it still worked! This recipe was so easy to make! I know I’ll be making be making these cookies again and again?
If I want to make 12 cookies from this recipe, how long should I cook it instead?
These are AMAZING!!! Watch the video and do exactly as she says and huge, thick cookies come out!! Love!
I’ve been looking for a recipe like this for my husband. I like buttery, crispy cookies, but he likes floofy, floury cookies. These totally met his approval and to be honest, I also really liked them. I’m making them again right now, actually. I did make a dozen smaller cookies because I can’t afford to be eating no 53 carb cookie, and I also added a little bit more vanilla this time, but holy cow. These were exactly what I was looking for! Thanks!!
Thank you so much! I just made this recipe and is peeeerfect! I just have one question, in two cookies I put some dulce de leche in the middle and covered with more cookie, but it al came out, do you have some tip for this? Thank u! ❤️